Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on shelf behind the service counter over wrapped single service plastic silverware. Operator relocated the wrapped plastic silverware. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler door gasket has build up of mold like substance. Operator states they have new door gaskets on order. **Corrective Action Taken**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on clean prep table on the back side of the main cook line. Operator relocated the wet wiping cloth to the sanitizer solution. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Bulk brisket rub seasoning on the bottom shelf of the middle prep station missing product labeling. Operator labeled the bulk seasoning container. **Corrected On-Site**
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
In the walk in cooler, three cracked raw shell eggs stored in flat with intact raw shell eggs. Operator carefully discarded the three cracked shell eggs. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
On the storage shelf in front of the walk in cooler, clean cutting boards with food residue staining build up.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.